1cupconfectioners sugaraka icing sugar or powdered sugar
1/4cupbuttersoftened
1tspvanilla extract
2Tbspmilk2-3 Tbsp
Instructions
Preheat oven to 325 degrees F. Grease or place parchment paper on two baking sheets.
In a medium bowl, add flour, salt, cocoa, and baking soda. Set aside.
With an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well. Mix in lemon juice.
Alternate adding the dry ingredients and milk, mixing in between. Start and end with dry ingredients, and do not overmix.
Scoop dough into a piping bag and pipe out even circles onto baking sheets. If you don’t have a piping bag you can just scoop out the batter with a spoon or cookie scoop. They just won’t be as smooth on the top.
Bake for 8-10 minutes. Allow to cool on pan for 5 minutes before placing on a cooling rack.
To make the marshmallow cream
Cream butter and icing sugar. Add vanilla and mix until combined. Add marshmallow fluff. Mix well, adding milk, a tablespoon at a time, as needed.
Spread icing on one cookie and top with a second. Do this with the remaining cookies. Leave to set. (Approx. 30 minutes). Enjoy!
Notes
Store in an air tight container in the fridge for 3-4 days.